Caramelised Fruit Tarte Tatin (Upside Down Pastry Pie)
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 sheet of ready rolled puff pastry
- 4 bananas, ripe and sliced in half lengthways (or a can of apple or peach or pear halves, mixed berries etc, discard juice)
- 2 tablespoons butter
- 1⁄2 cup sugar
- 1 -2 tablespoon brandy (or can use other complimentary liqueur instead)
- 2 tablespoons toasted sliced almonds (optional)
directions
- Preheat oven to moderate - 200c.
- Cut pastry to size of baking pan or dish.
- Melt butter in a non stick pan. Add sugar and cook over a medium heat until the mixture is a caramel colour and the sugar has dissolved. Careful not to burn it. Remove from heat.
- Mix in brandy or liqueur (careful, it may sizzle and spit). Pour into baking dish. Put the fruit pieces in the dish, cut (flat) side down.
- Place pastry over top of fruit and tuck in the sides.
- Bake for 20 mins or until pastry has risen and is golden and crispy.
- Carefully invert the tarte Tatin onto a plate (fruit side up, with the pastry on the bottom). Serve immediately with a dollop of cream or ice cream, sprinkled with toasted almond flakes.
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RECIPE SUBMITTED BY
I love cooking for pleasure. I hate the chore of cooking. My father is a chef and is hard to please so I have always strived to get my offerings to taste good.
<br>I love traditional recipes with an edge. I appreciate subtle flavours too. Many of my friends are awaiting my full appreciation of chilli hot and spicy foods... I'm working on it SLOWLY :)
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